Exquisite Vegan Kenyan Lunch: Mouthwatering Ugali with Sukuma Wiki and Creamy Kachumbari

Allergens

None (gluten-free option provided)

Ingredients

• 2 cups maize flour (for gluten
• free ugali)
• 1/4 cup water
• 1 teaspoon salt
• 3 tablespoons oil, divided
• 1 lb collard greens or kale, washed and chopped
• 1/2 cup vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup coconut cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Prepare the ugali by combining maize flour and salt in a large mixing bowl. Gradually add water while stirring until a dough forms. Knead until smooth.
2. In a medium saucepan, bring vegetable broth to a boil. Add half of the dough, flattening it into a disc shape. Cook over medium heat for 10 15 minutes, turning occasionally until firm and slightly golden. Repeat with remaining dough. Slice into wedges.
3. In a large skillet, heat 2 tablespoons of oil over medium heat. Add collard greens or kale, cooking for 8 10 minutes or until tender. Season with salt and pepper.
4. In a small bowl, combine chickpeas, coconut cream, garlic powder, onion powder, black pepper, and lime juice. Mix well and season to taste.
5. Combine chopped cilantro with the chickpea mixture. Serve ugali wedges alongside sukuma wiki and kachumbari, garnished with additional cilantro if desired.

Chef’s Insight

This dish showcases the rich flavors and textures of Kenyan cuisine while catering to a vegan diet. Enjoy the satisfying mouthfeel of ugali, the tender sukuma wiki, and the creamy, tangy kachumbari that brings everything together.

Notes

This recipe is perfect for a vegan lunch or dinner, featuring rich flavors and satisfying textures. The combination of ugali, sukuma wiki, and kachumbari will transport you to the African savannah with every bite.